ES2427732T3 - Method for preparing instant flavored sticky glutinous rice using a retort procedure - Google Patents

Abstract

Method for preparing an instant flavored sticky glutinous rice, comprising the method: (a) bleaching and soaking a solid material used in the instant flavored sticky glutinous rice in an aqueous calcium solution; (b) wash the glutinous rice and soak the glutinous rice in a caramel-colored solution; (c) homogeneously mix the solid material used in the flavored glutinous rice with the glutinous rice soaked in step (b) and coat the resulting mixture with sesame oil and corn germ oil: (d) mainly load the glutinous rice mixture and the solid material used in glutinous rice in a heat-resistant, bar-shaped packaging material; (e) secondaryly load cooked rice water into the solid material loaded packaging material; (f) seal the fully loaded packaging material; (g) subject the fully loaded packaging material to a retort procedure; and (h) cool the fully loaded packaging material.

Description

Method for preparing instant flavored sticky glutinous rice using a retort procedure

Technical field

The present invention relates, in general, to a method for preparing instant flavored sticky glutinous rice using a retort procedure, which has excellent flavor and aroma, and can be stored at room temperature for a long period of time due to the Improved conservation property and can be produced in the form of a bar-shaped package that can be easily transported thus adapting to modern people and adjusting to the lifestyle of modern people.

Prior art

In Korea, where rice is the staple food, favorite foods including various kinds of rice cakes have been produced from rice since ancient times. Among them, flavored glutinous rice is a food native to Korea that is prepared by mixing various materials with cooked glutinous rice and boiled rice, and steaming the rice mixture in a clay steamer, and is used in banquets or traditional ceremonies.

In recent years, a variety of cultural trends have been established in search of the fashion of a healthy life, and the food culture has presented a tendency for great change. In relation to these fashions, substitute foods prepared from rice, which is one of the Korean agricultural products, but no substitute breakfast foods or powdered snack foods such as breads or sandwiches, have been increasingly consumed in Korea. Among them, porridge or rice cakes belong to representative traditional foods. Therefore, flavored glutinous rice that allows a balanced nutritional intake may be suitable as a substitute breakfast food or as a snack food for between meals, and its further development is required in order to satisfy consumer tastes.

In general, jujube, chestnut and the like are used in flavored glutinous rice. In this case, microorganisms are generally present at a concentration of approximately 103 to 104 CFU / g and heat-resistant microorganisms that form spores at a concentration of approximately 101 to 102 CFU / g are also present in the jujube. Generic bacteria and heat-resistant bacteria are not present in sugary chestnut that is prepared by cutting chestnut into pieces of a constant size and subjecting the pieces of chestnut to procedures for adjusting sugar dissolution and sterilization. However, the raw chestnut can be contaminated with approximately 103 to 104 CFU / g of microorganisms during the sugar dissolution and sterilization adjustment procedures, and therefore it is necessary to control the population of the microorganisms.

In addition, it has been known that approximately 102 to 104 CFU / g of microorganisms are generally present on the surface of polished glutinous rice. In general, flavored glutinous rice is prepared by mixing a certain amount of cooked rice water with glutinous rice and heating the glutinous rice at a temperature of around 100 ° C for 30 minutes. In this case, cooked rice water is prepared by adding water, soy sauce, cinnamon powder, sugar and salt. During the process of preparing flavored glutinous rice, the generic cells of the microorganisms in non-glutinous rice and jujube are destroyed but their heat-resistant spores are not completely exterminated. Flavored glutinous rice cooked in houses for lunchboxes or prepared in factories and used within a day has a problem associated with these heat-resistant microorganisms. In addition, the problems may be more serious due to the proliferation of heat-resistant microorganisms when the rice is kept at room temperature for a prolonged period of time before distribution.

Korean Patent No. 58,780 discloses a method for preparing a flavored glutinous rice that is packaged in a sterile manner on a tray, so that flavored glutinous rice has the same flavor as conventional flavored glutinous rice, and can be stored for A long period of time.

Korean patent KR 100 728 389 discloses a method for preparing sweet rice cake (Yaksik) by sealing a mixture of soaked rice as main material, jujubes and chestnuts as secondary material, sugar and salt as seasoning material and caramel sauce in a vacuum state and heating is provided in a retort sterilizer to ensure a distribution period of more than 3 months through complete sterilization and provides optimal sensory characteristics related to taste and aroma. The starting material is placed in a container, subjected to vacuum with inert gas, sealed, sterilized and heated in a retort sterilizer and then cooled. The sterilization and heating process contains: sterilization at 110-115 ° C gradually raising the pressure to 1.35 kg / cm2 from 0.01 kg / cm2 for 20 to 35 minutes; and heating at 115-125 ° C gradually raising the pressure to 2.30 kg / cm2 from 1.35 kg / cm2 for 25-40 minutes. The cooling process is achieved by draining the hot water from the retort sterilizer, supplying cold water and gradually reducing the pressure from 2.30 kg / cm2 for 40-50 minutes. The starting material contains: 60-75% by weight of soaked rice as the main material; 6-20% by weight of jujubes and chestnuts as secondary material; 17-30% by weight of sugar and salt as seasoning material; and 2-5% by weight of caramel sauce. The seasoning material contains 9.75-15.3% by weight of sugar, 2-4% by weight

of dark soy sauce, 1-3% by weight of sesame oil, 4-7% by weight of honey, 0.05-0.2% by weight of cinnamon bark powder and 0.2 -0.5% by weight of salt, based on the total weight of the starting material.

However, since in the case of the conventional method, flavored glutinous rice is prepared through the sterilization procedure after the cooling procedure, it is difficult to maintain the inherent aromas and texture of flavored glutinous rice due to heat treatment, and transportability of flavored glutinous rice is scarce when packaged in the tray.

Therefore, the present inventors have attempted to develop a method for preparing flavored glutinous rice whose inherent aromas and texture are enhanced and whose transportability is enhanced in order to solve the above technical problems. The present invention has been completed based on the above facts.

Description of the invention

Technical problem

Accordingly, the present invention has been prepared taking into account the above problems that occur in the prior art, and an object of the present invention is to provide a method for preparing instant flavored sticky glutinous rice using a retort procedure in that the sterilization and cooking procedures are performed at the same time.

Another object of the present invention is to provide a sticky instant flavored glutinous rice prepared according to the method for preparing a bar flavored instant flavored glutinous rice, in which the prepared flavored instant glutinous rice shaped bar can be easily transported.

Technical solution

In order to achieve the above objects, the present invention provides a method for preparing an instant flavored sticky glutinous rice using a retort procedure in which the sterilization and cooking procedures are performed at the same time.

In addition, the present invention provides a method for preparing an instant flavored sticky glutinous rice, including the method:

(to)

 bleach and soak a solid material used in flavored glutinous rice in an aqueous calcium solution;

(b)

wash the glutinous rice and soak the glutinous rice in a caramel-colored solution;

(C)

 homogeneously mix the solid material used in the flavored glutinous rice with the glutinous rice soaked in step (b) and coat the resulting mixture with sesame oil and corn germ oil;

(d)

mainly load the glutinous rice mixture and the solid material used in the flavored glutinous rice in a heat-resistant, bar-shaped packaging material;

(and)

secondly load cooked rice water into the solid material loaded packaging material;

(F)

seal the fully loaded packaging material;

(g)

subject the fully loaded packaging material to a retort procedure; Y

(h)

cool fully loaded packaging material.

For the preparation method according to an exemplary embodiment of the present invention, the pretreatment step (a) can be used to maintain the texture and color of the solid material used in the flavored glutinous rice by bleaching and soaking the solid material used. in glutinous rice flavored in an aqueous calcium solution. In this case, the solid material used in the flavored glutinous rice is preferably bleached in a calcium solution of 0.1 to 0.3% by weight at 50 to 70 ° C for 20 to 30 minutes.

The solid material used in flavored glutinous rice can be a starting material selected from the group consisting of jujube, chestnut and pine nut, and can also include materials such as currants, walnuts, ginseng, sunflower seeds, pumpkin seeds, Gingko nuts and the like in addition to jujube, chestnut and pine nut.

Glutinous rice is used as the rice starting material and washed with purified water to remove components of starch and other impurities with which the surface of glutinous rice is covered, and then soaked in a caramel-colored solution. Soaking glutinous rice in the caramel-colored solution gives a uniform color to flavored glutinous rice. In this case, glutinous rice is preferably soaked in a caramel color solution of 0.2 to 1.0% by weight for 60 to 90 minutes.

The soaked glutinous rice and the solid material used in the flavored glutinous rice are mixed homogeneously, and coated with a combination of sesame oil and corn germ oil, unlike the conventional preparation method that uses only sesame oil.

Corn germ oil is pressed from corn embryo, and is widely used in a variety of cooking applications since it has excellent oxidative stability compared to other edible oils and tastes good at room temperature, as well as It has an excellent preservation property after heat treatment and excellent light stability when exposed to light. In particular, corn germ oil has been increasingly used in natural foods and processed foods since it has been found that corn germ oil is beneficial for human health, for example, by reducing the concentration of cholesterol in blood, which is one of the known causes of disease in adults. In addition, corn germ oil has advantages because it contains a high content (from 34 to 62%) of linoleic acid that is one of the essential fatty acids, and also includes a higher content of phospholipid, tocopherol and sterol than other edible oils .

According to the present invention, the mixing ratio of sesame oil and corn germ oil is an important factor. The mixing ratio of sesame oil with respect to corn germ oil is preferably in a range of 3: 1. In addition, the content of sesame oil and corn germ oil is preferably in a range of 0.5 to 1.0% by weight, based on the total solids content. According to the present invention, the packaging material and its contents are easily separated in the case of finished products coated with sesame oil and corn germ oil.

After the coating process, the mixture of glutinous rice and the solid material used in the flavored glutinous rice is mainly loaded in a heat-resistant, bar-shaped packaging material. In this case, the transportability of the products can be improved due to the bar-shaped container.

In addition, cooked rice water is secondarily loaded into the solid material-loaded packaging material, and then the packaging material is preferably sealed.

The cooked rice water preferably includes at least one material selected from the group consisting of soy sauce, cinnamon essence, sugar, salt and sesame oil, and may also include cinnamon powder, honey, caramel sauce, vegetable oil, animal oil and the like in addition to the materials mentioned above.

The cooked rice water and the purified water are mixed and boiled at 50 to 70 ° C for 30 minutes, but the present invention is not particularly limited thereto.

Then, the product in the form of a packed bar is subjected to a retort procedure in an enclosed space. This retort procedure is carried out according to the sterile cooling method in which a cooking procedure is carried out together with the sterilization procedure. When flavored glutinous rice is prepared by the sterilization procedure after the cooking procedure according to the conventional method, the flavored glutinous rice prepared has the problem that its texture becomes undesirable due to heat treatment. The method that includes a retort process in which the sterilization and cooking procedures are performed at the same time, according to an exemplary embodiment of the present invention, has the advantage that it satisfies the same quality characteristics (for example, texture, flavor and aroma) than those of the conventional domestic cooking method. In this case, the retort procedure is divided into two stages. The first stage of the retort process is carried out at a temperature of 80 to 120 ° C, and preferably 100 to 110 ° C for 5 to 20 minutes, and the second stage of the retort procedure is carried out at a temperature of 100 to 140 ° C, and preferably 120 to 130 ° C for 5 to 20 minutes. Then, the packaged bar-shaped product is subjected to a cooling procedure at 15 to 30 ° C for 10 to 20 minutes in order to control the proliferation of thermophilic bacteria. In this case, the packaged bar-shaped product is preferably sterilized in a retort tank while the retort tank is rotated at a rotation speed of 3 to 6 rpm in order to make the color more uniform and improve The product quality. Therefore, it is possible to guarantee product stability against microorganisms.

The product prepared by the retort procedure is marketed after the drying procedure.

For the flavored glutinous rice prepared by the method according to an exemplary embodiment of the present invention, the texture of the solid material used in the flavored glutinous rice is improved in the pretreatment stage of bleaching and soaking the solid material in a solution of aqueous calcium, and the color of flavored glutinous rice becomes uniform by soaking the glutinous rice used as rice starting material in a caramel-colored solution. In addition, the packaging material and its contents are easily separated in the case of finished products coated with sesame oil and corn germ oil. In addition, the quality of the final products can be improved when the final products are prepared by the retort procedure in which a rod-shaped product, which is sealed after secondary loading of the cooked rice water, is sterilized and cooked in a Closed place at the same time.

Furthermore, the present invention provides an instant flavored sticky glutinous rice prepared according to the method for preparing an instant flavored sticky glutinous rice in which

Instant flavored sticky glutinous rice can be easily transported.

As described above, instant flavored sticky glutinous rice has an excellent flavor and aroma, and has an improved preservative property, and therefore instant flavored sticky glutinous rice can be stored at room temperature for a period of time. of prolonged time, that is, 6 months. In addition, flavored glutinous rice, which can be produced in the form of a bar-shaped container whose easily transportable form conforms to the lifestyle of modern people, can easily be used regardless of time and space.

Advantageous effects

As described above, the method for preparing an instant flavored sticky glutinous rice with a bar shape using a retort procedure in which the sterilization and cooking procedures are performed at the same time, according to an exemplary embodiment of the present invention It can be useful for preparing an instant flavored sticky glutinous rice that has excellent safety against microorganisms, compared to flavored glutinous rice prepared by performing the conventional sterilization procedure after the cooking procedure, and is also useful for prepare flavored glutinous rice on an industrial scale since high quality instant flavored glutinous rice can be provided keeping the inherent aroma and texture of flavored glutinous rice intact.

In addition, flavored glutinous rice prepared by the method according to an exemplary embodiment of the present invention can be easily used since it is produced in the form of a bar-shaped container whose portability conforms to the lifestyle of modern people.

Brief description of the drawings

Fig. 1 is a flow chart showing a method for preparing instant flavored sticky glutinous rice using a retort procedure in which the sterilization and cooking procedures are performed at the same time according to an exemplary embodiment of the present invention

Best way to carry out the invention

A better understanding of the present invention can be obtained through the following examples set forth to illustrate, but should not be construed as limiting the present invention.

Examples

COMPARATIVE EXAMPLE 1

300 g of glutinous rice was washed with water, and the used water was discarded. Then, certain materials such as chestnut, jujube and raisin were added, and cooked rice water was also added to glutinous rice. In this case, cooked rice water was previously prepared by mixing soy sauce, cinnamon essence, sugar, salt, sesame oil and caramel color. Then, the resulting rice mixture was cooked at 100 ° C for 25 minutes. The rice mixture was cooled for 3 minutes in a rectangular shaped rack, and then cut into pieces of glutinous rice 15 cm (width) x 15 cm (height) x 10 cm (diameter).

COMPARATIVE EXAMPLE 2

300 g of glutinous rice was washed with water, and the used water was discarded. Then, certain materials such as chestnut, jujube and raisin were added, and cooked rice water was also added to glutinous rice. In this case, cooked rice water was previously prepared by mixing soy sauce, cinnamon essence, sugar, salt, sesame oil and caramel color. Then, the resulting rice mixture was cooked at 100 ° C for 25 minutes. The rice mixture was cooled for 3 minutes in a rectangular shaped rack, and then cut into pieces of glutinous rice 15 cm (width) x 15 cm (height) x 10 cm (diameter). Each of the cut glutinous rice pieces was placed in a packaging material, and the packaging material was sealed.

COMPARATIVE EXAMPLE 3

300 g of glutinous rice was washed with water, and the used water was discarded. Then, certain materials such as chestnut, jujube and raisin were added, and cooked rice water was also added to glutinous rice. In this case, cooked rice water was previously prepared by mixing soy sauce, cinnamon essence, sugar, salt, sesame oil and caramel color. Then, the resulting rice mixture was cooked at 100 ° C for 25 minutes. The rice mixture was cooled for 3 minutes in a rectangular shaped rack, and then cut into pieces of glutinous rice 15 cm (width) x 15 cm (height) x 10 cm (diameter). Each of the cut glutinous rice pieces was placed in a heat resistant packaging material, and the heat resistant packaging material was sealed, subjected to a retort sterilization procedure at 121 ° C for 20 to 30 minutes and then He cooled.

EXAMPLE 1

A solid material used in the flavored glutinous rice including jujube, chestnut and pine nuts was bleached and soaked in a calcium solution of 0.1! 0.3% by weight, and the used calcium solution was discarded. Then, the solid material used in the flavored glutinous rice was washed and soaked for 1 hour. The glutinous rice was homogeneously mixed with the solid material used in the flavored glutinous rice, and the resulting glutinous rice mixture was coated with a constant ratio of sesame oil and corn germ oil (sesame oil: corn germ oil = 3: 1, or oil content with respect to solid matter: 0.5 to 0.1% by weight). Then, a constant amount of the glutinous rice mixture was automatically loaded into a heat-resistant bar-shaped packaging material. Separately, cooked rice water was prepared by adding soy sauce (0.8% by weight), cinnamon essence (0.03% by weight), sesame oil (1.5% by weight), salt (0.06% by weight), sugar (3.1% by weight) and purified water, based on the total product content, and the mixture of components was boiled at 50 to 70 ° C for 30 minutes. The cooked rice water was additionally loaded into the bar-shaped packaging material filled with a constant amount of the solid matter, and the bar-shaped packaging material was sealed. The sealed bar-shaped packaging material [15 cm (width) x 15 cm (height) x 10 cm (diameter)] was subjected to retort sterilization in a closed space at 110 to 125 ° C for 20 to 40 minutes. In this case, sterilization and cooling procedures were performed at the same time. Then, the sterilized bar-shaped packaging material was cooled for 10 to 20 minutes. In this case, the sterilized bar-shaped packaging material was sterilized in a retort tank at a rotation speed of 3 to 6 rpm in order to achieve uniform color and improved product quality.

The instant flavored sticky glutinous rice products were analyzed in comparative examples 1 to 3 and example 1 as follows.

Table 1 lists the results of the quantitative analysis of microorganisms in the instant flavored sticky glutinous rice products of comparative examples 1 to 3 and example 1. In this case, the quantitative analysis was carried out keeping the products of Instant flavored sticky glutinous rice at 35 ° C for 3 days and quantifying generic bacteria and heat resistant bacteria.

Table 1

[Table 1]

[Table]

Articles

Eg comp. one Eg comp. 2 Eg comp. 3 E. 1

Lessons

Generic bacteria (cfu / g) 3.7 * 106 8.9 * 105 - -

Heat resistant bacteria (cfu / g)

1.5 * 103 4.4 * 104 - -

Table 2 lists the results of the texture analysis of the chestnuts used in the instant flavored sticky glutinous rice products of comparative examples 1 to 3 and example 1. In this case, the texture analysis was carried out. using a texture analyzer.

Table 2 [Table 2] [Table]

Articles

Eg comp. one Eg comp. 2 Eg comp. 3 Ex. 1

Chestnut texture (kg.m / s2)

 18.5 17.9 4.9 18.1

Table 3 lists the results of the color system analysis of jujubes used in the instant flavored sticky glutinous rice products of comparative examples 1 to 3 and example 1. In this case, the analysis was carried out. of the color system using a Hunt Lab value. In the color system, a Hunt Lab value is represented by a "L value" that shows the brightness on the longitudinal axis, and "a and b values" that show the colors on the vertical axis.

Table 3

[Table 3]

[Table]

Articles

Eg comp. one Eg comp. 2 Eg comp. 3 Ex. 1

Jujube “L” value

18.24 18.31 10.12 12.89

Jujube “a” value

8.24 8.14 6.06 7.35

Jujube “b” value

9.50 9.38 6.50 8.12

Table 4 lists the results of the sensory test of the instant flavored sticky glutinous rice products of comparative examples 1 to 3 and example 1, which were evaluated by 50 consumers. The sensory test was carried out for items such as aroma, palatability, color and overall flavor.

Table 4

[Table 4]

[Table]

Articles

 Scent Palatability Color Global flavor

Eg comp. one

4.21 3.91 3.81 4.01

Eg comp. 3

3.48 3.57 3.61 3.69

Ex. 1

3.97 3.92 3.86 3.95

* Sensory test levels were divided into a 5-point scale.

In detail, the sensory test was evaluated as follows: 5: Very good, 4: Good, 3: Mediocre, 2: Bad, and 1: Very bad 10.

From the results of the sensory test, it was revealed that flavored glutinous rice (comparative example 1) prepared by the traditional method and flavored glutinous rice (example 1), whose safety against microorganisms is guaranteed using the retort procedure according to the present invention, they have an excellent quality such as aroma, palatability, color and overall flavor, compared to flavored glutinous rice

15 (comparative example 3) prepared by the conventional retort procedure.

Claims (6)

1. Method for preparing an instant flavored sticky glutinous rice, comprising the method: (a) bleach and soak a solid material used in the instant flavored glutinous rice in the form of a bar in an aqueous calcium solution;

(b)

wash the glutinous rice and soak the glutinous rice in a caramel-colored solution;

(C)

homogeneously mix the solid material used in the flavored glutinous rice with the glutinous rice soaked in step (b) and coat the resulting mixture with sesame oil and corn germ oil:

10 (d) loading mainly the glutinous rice mixture and the solid material used in the flavored glutinous rice in a heat-resistant, bar-shaped packaging material;

(and)

secondly load cooked rice water into the solid material loaded packaging material;

(F)

seal the fully loaded packaging material;

(g)

subject the fully loaded packaging material to a retort procedure; Y

15 (h) cool the fully loaded packaging material.

2.

Method for preparing an instant flavored sticky glutinous rice according to claim 1, wherein the solid material used in the flavored glutinous rice is at least one starting material selected from the group consisting of jujube, chestnut and pine nut.

3.

Method for preparing an instant flavored sticky glutinous rice according to the

Claim 1, wherein, in step (e), the cooked rice water contains at least one material selected from the group consisting of soy sauce, cinnamon essence, sugar, salt and sesame oil. 4. Method for preparing an instant flavored sticky glutinous rice according to claim 1, wherein the retorting process in step (g) is carried out: (1) at a temperature of 80 to 120 ° C for 5 at 20 minutes; and (2) at a temperature of 100 to 140 ° C for 5 to 20 25 minutes. 5. Method for preparing an instant flavored sticky glutinous rice according to claim 1, wherein the cooling and sterilization procedures are carried out at the same time in step (g). 6. Instant flavored sticky glutinous rice prepared according to the method defined in any one of claims 1 to 5.